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1
In a bowl of standing mixer, add water, yeast, honey, butter and salt, and stir with rubber spatula until well mixed.
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2
Add the barley flour, wheat germ, and 1 cup of each whole wheat and white flours, and mix well.
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3
Add the remaining flour, turn on the mixer on low-speed, knead until the dough is smooth and elastic, 6 to 8 minutes.
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4
Transfer the dough to a floured working surface or cutting board.
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5
Knead the dough until soft and smooth, 25 to 35 seconds.
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6
Arrange the dough in a lightly greased bowl.
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7
Cover with the plastic wrap or damp kitchen towel.
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8
Allow to rise in a warm area until the dough has doubled in volume, 50 to 60 minutes.
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9
Gently punch down the dough, then shape it.
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10
For the Sandwich style loaf:
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11
Grease two 9 by 5-inch loaf pans.
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12
Divide the dough into two equal portions.
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13
Gently press each portion into an oblong rectangle, about 1-inch thick and no wider than the length of the pan.
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14
With long side of the dough facing you, roll firmly into a cylinder, pressing down to make sure that the dough sticks to itself.
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15
Turn the dough seam side up and pinch it closed.
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16
Place each cylinder of dough into one of the prepared loaf pans and press it gently so it touches all four sides of the pan.
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17
For the Twisted Loaf:
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18
Grease two 9 by 5-inch loaf pans.
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19
Place the dough onto an unfloured working surface or cutting board, gently punch the dough, and divide it into a fat coil, 9 to 10-inch long.
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20
Arrange two logs side by side and wrap one around the other to make a twist.
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21
Place in a loaf pan and gently press down to let the dough touches all the sides of the pan.
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22
Repeat with the second loaf.
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23
For the Dinner Rolls:
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24
Sprinkle fine cornmeal over two baking sheets.
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25
Cut the dough into 16 4-ounce pieces.
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26
Roll each portion of dough into a ball on a cutting board or working surface.
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27
Loosely cover each baking sheet with a plastic wrap or a damp kitchen towel.
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28
Let rise in a warm place for about 20 minutes until almost doubled in volume.
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29
Using scissors, make four to five cuts like the spokes of a wheel onto each of the fully risen dough balls.
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30
For the both of the loaf breads, after shaping them, cover shaped dough, let rise until almost doubled in volume, 30 minutes.
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31
Preheat the oven to 375F (190C).
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32
To bake the loaves, bake for 35 to 45 minutes; to bake the rolls, bake until golden brown, 15 to 20 minutes.
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33
Transfer the bread right away to a wire rack.
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34
Let cool to room temperature.
